Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a different flavor, while evaporated milk is more budget-friendly.

wild rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

Preheat oven to 450ºF.

Remove the skins, debone the chicken thighs, and chop the meat into bite-sized pieces.

Place skins on a rack over a baking sheet and lightly salt, set in the fridge.

In a large pot, add oil and sauté onions, celery, and carrots until softened.

Add mushrooms, season to taste with salt and pepper. Cook, stirring frequently, until mushrooms softened.

Add chicken pieces, and the bones to the pot along with the savoury, tarragon, bay leaves, wild rice and basmati.

Add the stock and bring to a boil.

Cover, reduce to a simmer and cook 20-30 minutes.

Place chicken skin in pre-heated oven and bake until golden brown and crisp.

When soup is cooked, remove bay leaves and bones before serving.

Serve with crispy chicken skin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens